Grandma’s jars of eggplant compote with sumac and Leerdammer crumble

Ingredients

– 1 onion
– 1 clove of garlic
– 3 eggplants
– 100 gr of match bacon
– 100 gr of flour
– 85 gr of soft butter
– 100 gr of Leerdammer
– olive oil
– salt, pepper, sumac

Preparation

1. Preheat oven to 180°C.
2. Place the sliced eggplant on a baking sheet, season with a drizzle of olive oil, salt and pepper, and bake for 45 minutes.
3. Make the crumble by mixing the butter, flour, salt, pepper and Leerdammer by hand until it is grainy and sandy. Crumble the mixture onto a baking sheet and bake for 15 minutes.
4. Sweat the bacon, chopped onion and chopped garlic.
5. Once the eggplants are ready, remove the flesh from the eggplants and blend them, adding a teaspoon of sumac, season to taste and place the caviar in jars, alternating with the bacon and topping with Leerdammer crumble.